Ricotta Hotcakes with Chocolate Butter
We use our own Buttermilk Ricotta to give these a light acidity, you could add a little lemon juice.
Ingrediends:
1 1/3 cups Buttermilk Ricotta
¾ cup Milk
4 Eggs separated
1 cup Plain Flour
1 teaspoon Baking powder
1 Pinch of Salt
50 g Butter
Myrtleford Chocolate butter to serve
Icing sugar for dusting
Method:
1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
2. Sift the flour, baking powder and salt into a bowl.
3. Add to the ricotta mixture and mix until just combined.
4. Place egg whites in a clean dry bowl and beat until stiff peaks form.
5. Fold egg whites through batter in two batches, with a large metal spoon.
6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
8. Turn hotcakes and cook on the other side until golden and cooked through.
9. Place on serving plate with chocolate butter and dust with icing sugar.
